Recipe: Homemade Italian Sausage (4) repost

Strina:

Some wonderful homemade sausage recipes have previously been posted on TKL. Do a search for "homemade sausage" and you will find them.

Here are four that were previously posted:

Title:
Recipe: Homemade Italian Sausage (4)
Originally Posted By: SueA, CA
Date: March 16th 1998

Here are several recipes I had posted last Aug. I hope they help.

From Frugal Gourmet-Jeff Smith

Italian Sausage
2 lb coarse-ground lean pork
1 tablespoon coarse-ground fennel*
2 bay leaves, crushed
1 tablespoon dried parsley
3 cloves garlic, crushed
1/8 teaspoon hot dried red pepper flakes
2 teaspoons salt or to taste
1/2 teaspoon fresh-ground black pepper
4 tablespoons water

Mix together all the ingredients, and let rest in
refrigerator for 1 hour. Then mix again.
Stuff into casings, or use as is. Makes 2 pounds of
sausage.

*Buy whole fennel seed, and pound it up in a mortar
and pestle or small electric coffee
grinder.

Home Sausage Making by Charles Reavis (an
excellent book for sausage)

Northern Italian-Style
Hot or Sweet Sausage
This variety is extremely simple to make and is
delicious roasted or used to flavor tomato
sauce. To make three pounds

2 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
3 teaspoon coarse salt
2 teaspoon coarsely ground fresh black pepper
2 teaspoon finely ground coriander
2 cloves garlic, minced
1 teaspoon or more, to taste, crushed red pepper for
hot sausage

Grind the meat and fat together through the coarse
disk.
Mix the remaining ingredients with the meat.
Stuff into casings (if you want-3 feet medium hog
casings)
Refrigerate and use within three days, or wrap into
single use portions and freeze.

Luganega
"Luganega is the mildest Italian sausage you will
encounter. It is Northern Italian in origin
and in this country you would be luck to find it
anywhere except in the kitchen of an Italian
home. To make four pounds of luganega".

3 lb lean pork butt, cubed
1 lb pork fat, cubed
1 cup freshly grated Parmesan cheese
1/2 tsp freshly grated nutmeg
1/2 tsp finely ground coriander
1/2 tsp grated lemon peel
1/2 tsp grated orange peel
1 tsp freshly fine-ground black pepper
1 small clove garlic, finely chopped
3 tsp salt
1/2 cup dry vermouth

1. Prepare the casings.4 feet medium hog casings
2. Grind the pork and fat together through the fine
disk.
3. Sprinkle the remaining ingredients over the meat
and mix well.
4. Stuff the mixture into casings (4 feet medium hog
casings-if you want) and twist off into
eight- or ten-inch links.
5. Separate the links and allow them to dry in a cool
place for two or 3 hours.
6. Refrigerate and use with two or three days or wrap
separately and freeze. (The flavor of
the lemon and orange is intensified by freezing, so the
sausage is best when used fresh.)

Sicilian-Style Sausage

4 lb lean pork butt, cubed
1 lb pork fat, cubed
5 tsp coarse salt
3 tsp fresh black pepper, coarsely ground
2 cloves garlic, finely minced
2 1/2 tsp fennel seed
1 tsp anise seed
Crushed red pepper to taste

Grind the meat through a coarse disk. Mix the
remaining ingredients with the ground meat
and fat. (Stuff as with others, if you wish)
Refriegerate and use within three days....